Candy potato pie is a vacation favourite for a cause. It’s clean, candy, and filled with heat spices. This model is further particular with a fluffy marshmallow meringue on high that’s calmly toasted for that golden end everybody loves. It seems spectacular, but it surely’s surprisingly easy to drag collectively.
Use a traditional pie crust or swap issues up and use our graham shortbread crust.
Why My Recipe
- Topped with a fluffy, toasted marshmallow meringue for a wow issue.
- Sweetened condensed milk makes the filling silky clean and foolproof.
- Completely spiced with a mix of cinnamon, ginger, nutmeg, and cloves.
This pie takes all the pieces you already love a few basic candy potato pie and provides a bit of fancy end with the marshmallow meringue. The filling stays wealthy and silky as a result of the sweetened condensed milk retains it clean each time. And as an alternative of a plain layer of whipped cream, I pile on a delicate, fluffy marshmallow meringue that will get simply the appropriate trace of toast on high. It seems spectacular, however actually, it’s simpler to make than it seems, and it’s at all times the very first thing individuals attain for on the pie desk.
Ingredient Notes
- Candy Potatoes: You’ll want 1 3/4 cups mashed, which is about 1 1/2 kilos or 2 massive candy potatoes. You possibly can additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them effectively to keep away from oversweetening.
- Pie Crust: Use your favourite 9-inch unbaked pie crust, homemade or store-bought. Simply be certain that it’s not pre-baked.
- Sweetened Condensed Milk: This replaces each sugar and milk, preserving issues easy whereas giving the filling a wealthy, creamy texture.
- Eggs: Two grade AA massive eggs assist set the pie because it bakes.
- Spices: A mix of cinnamon, ginger, nutmeg, and cloves provides these fall taste vibes, much like pumpkin spice.
- Vanilla Extract: Attempt to use the actual factor when you can.
- Egg Whites: Use 4 massive egg whites for the meringue. Be sure that there’s no yolk within the combine, or it gained’t whip correctly.
- Granulated Sugar: Helps the meringue turn into thick and shiny.
- Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.
The Secret to a Creamy Filling
One of many huge causes this pie seems so silky is the sweetened condensed milk. It does the job of each the sugar and the milk, which retains the filling easy and foolproof. It’s thick and dissolves proper into the mashed candy potatoes and eggs, giving the pie that clean, custardy texture with none graininess from undissolved sugar. It additionally helps the filling set properly when it bakes, so that you don’t have to fret about cracks or curdling. Consider it as your built-in security web for excellent texture each single time.
Variations
This pie is great as written, however there are a couple of methods to change issues up relying in your preferences or what you could have readily available:
Change up the spice combine: Should you desire a barely totally different profile, you’ll be able to skip the cloves or add a pinch of allspice as an alternative.
Add a splash of bourbon: A tablespoon of bourbon provides a refined richness that goes rather well with the spices. And don’t fear, the alcohol cooks off.
Orange zest enhance: Stir in 1 teaspoon of finely grated orange zest to the filling for a citrusy addition.
Step-by-Step Overview
- Cook dinner the candy potatoes: Peel and dice 1 1/2 kilos of candy potatoes. Boil till tender, drain effectively, and mash till clean. Measure out 1 3/4 cups for the filling.
- Prep the crust and oven: Match a 9-inch unbaked pie crust right into a pie plate and set it apart. Preheat your oven to 375°F.
- Make the filling: In a big bowl, whisk collectively the mashed candy potato, sweetened condensed milk, eggs, spices, salt, and vanilla till clean and creamy.
- Fill and bake: Pour the filling into the crust and bake for 45 to 50 minutes, or till the middle is ready and a knife inserted 1 inch from the sting comes out clear.
- Cool utterly: Let the pie cool at room temperature for about 2 hours earlier than including the meringue.
- Make the marshmallow meringue: In a heatproof bowl, whisk collectively egg whites, sugar, and cream of tartar over simmering water till the combination reaches 160°F. Beat till stiff, shiny peaks type, then combine within the vanilla.
- High and end: Unfold the meringue over the cooled pie, sealing it to the crust. Use a kitchen torch to toast the highest till golden when you like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely coated for as much as 3 days.
Inform When It’s Carried out
How have you learnt when your pie is completed baking? It’s straightforward! The perimeters will puff barely and the middle ought to look set. You must have the ability to faucet on it and not really feel any liquids jiggle within the middle. That’s how you realize it’s excellent.
Toasting the Meringue
Toasting the meringue isn’t required, but it surely’s a pleasant contact if you need that golden, marshmallow-toasted look and a touch of caramelized taste. Should you don’t toast it, the meringue will nonetheless style like candy, fluffy marshmallow and is simply as scrumptious.
Utilizing a kitchen torch: That is the best solution to get that toasted end. Transfer the flame throughout the floor in sweeping motions, holding it a couple of inches away. Don’t keep in a single spot too lengthy or it could burn.
No broiler, please: We don’t advocate utilizing your oven broiler. It heats erratically and may burn the meringue in a short time.
Depart it plain: The meringue is completely candy and marshmallowy by itself. Toasting is non-obligatory.
Suggestions for the Excellent Meringue
Getting the meringue good is simpler than you suppose, however the following tips will assist be certain that it seems thick, shiny, and secure each time.
Use a clear, dry bowl: Any grease or moisture can hold the egg whites from whipping correctly. Be sure that it’s heat-safe, so glass or metallic. No plastic.
No yolks allowed: Even a small drop of yolk will forestall stiff peaks.
Beat till stiff shiny peaks type: You’ll understand it’s prepared whenever you raise the beaters and the peaks stand tall with out drooping.
Add the vanilla on the finish: This retains the flavour of the vanilla. You don’t wish to warmth vanilla when you can assist it.
Unfold all the best way to the crust: Be sure that the meringue touches the crust edge to assist seal it in place.
Make Forward Directions
It’s doable to make this pie forward, but it surely solely holds up effectively when you observe a couple of ideas:
If toasting the meringue, do it simply earlier than serving. This provides you the freshest look and greatest texture.
Make the filling and bake the pie as much as 2 days prematurely. As soon as baked, cool utterly and retailer it within the fridge coated.
Add the meringue as much as 1 day earlier than serving for one of the best look. In my testing, the meringue retains its form for as much as 3 days within the fridge, but it surely does deflate barely over time.
This pie is nice for when you might want to get forward on vacation prep. You may bake it as much as two days earlier than the massive vacation, then hold it within the fridge. Add the meringue and toast it on the day you intend to serve. That approach it seems contemporary and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The most typical cause is underbaking. The middle needs to be set and a knife inserted 1 inch from the sting ought to come out clear. Be sure that to let it cool utterly so it corporations up.
This often means there’s fats within the bowl or egg whites. Double-check that your bowl is clear and your egg whites are freed from yolk.
Sure! Simply drain them effectively and mash till clean. Measure out 1 ¾ cups for the filling.
Sure, you warmth the egg whites to 160°F over a double boiler, which makes them suitable for eating.
Nope! It’s scrumptious both approach. Toasting provides taste and coloration, however the meringue nonetheless tastes like marshmallow with out it.
Bake the pie a day or two forward and retailer it within the fridge. Add the meringue and toast it on the day you intend to serve. Should you’re bringing it someplace, pop it right into a pie provider or loosely cowl it with foil so the meringue doesn’t get squished.
Sure, completely. Simply use a gluten-free pie crust, and ensure the opposite elements, like your cream of tartar and vanilla, are gluten-free too.
Serving Options
This pie is the form of dessert that doesn’t want a lot assist to shine, however a couple of extras could make it even higher. Add a scoop of ice cream on the facet. Should you’re feeling fancy, drizzle a bit of maple syrup or caramel over the meringue. I additionally love including a sprinkle of toasted pecans or crushed graham crackers for some crunch.
Storage Directions
Refrigerate the pie uncovered or loosely coated, for as much as 3 days. The meringue could deflate barely over time, however it is going to nonetheless style nice.
Keep away from masking tightly: Tightly masking the meringue could cause condensation, which makes it sticky or weepy. Should you do must cowl it, use a big, inverted bowl or tented foil to keep away from touching the highest.
Freezing not really helpful: I don’t advocate freezing, as the feel of the meringue doesn’t maintain up effectively after thawing.
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